What's for Dinner: Ziti with Asparagus, Smoked Mozzerella and Prosciutto

I love asparagus. I love mozzarella. I love prosciutto. So when you combine the three of them together? Perfection. This recipe, from Giada De Laurentiis' Everyday Italian, is my absolute favorite recipe from her books. It is wickedly easy to prepare, with minimal ingredients and minimal clean up. The asparagus cooks with the pasta, and then it's all tossed together with prosciutto and fresh basil. Smoked mozzarella (yes, did I mention this is smoked mozzarella? One word: scrumtrulescent) and some of the pasta water combine to create a wonderfully silky sauce.

It is a perfect weeknight meal. Fast, simple and delicious. You need to make this. Now.

Ziti with Asparagus, Smoked Mozzarella and Prosciutto
from Everyday Italian

Salt
8 ounces dried ziti or other tubular pasta (I used penne)
1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper, plus more to taste
3 ounces smoked mozzarella cheese, diced (about 1/2 cup)
3 ounces thinly sliced prosciutto, cut crosswise into strips
3 tablespoons thinly sliced fresh basil

1.  Bring a large pot of salted water to a boil. Add the ziti and cook for 5 minutes, stirring often. Add the asparagus and cook until the pasta is tender but still firm to the bite, and the asparagus is crisp-tender, about 2 minutes. Drain the pasta and asparagus, reserving 1 cup of the cooking liquid.
2. In a large, heavy skillet, heat the oil over a medium flame. Add the garlic and saute until fragrant, about 20 seconds. Add the pasta, asparagus, 1/2 teaspoon each of salt and pepper, and the 1 cup of reserved cooking liquid, and toss to coat. Remove the skillet from the heat. Add the mozzarella, prosciutto, and basil and toss to combine. Season with more salt and pepper to taste. Transfer the pasta to shallow bowls and serve. (Serves 4.)

What's for Dinner: Shells with Roasted Cauliflower, Chickpeas and Ricotta

I had this recipe from a recent edition of Everday Food. I love chickpeas, and roasting them gave them a great slightly crunchy, nutty quality. I was a huge fan, but my famiy did not seem to agree, as most of the chickpeas on their plates stayed there. We've had -- and loved -- roasted cauliflower before, and I know there's a recipe for some type of pasta with roasted cauliflower that I've tried that was enjoyed more than this one. Lots of leftovers too - I have a feeling I'll be the only one enjoying them.

Shells with Roasted Cauliflower, Chickpeas and Ricotta
(from Everyday Food)

1/4 cup extra-virgin olive oil, plus more for serving
1 head cauliflower (about 2 pounds), cut into florets
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper
5 ounces crusty bread, cut into 1/2-inch pieces (2 cups)
1 pound medium shells
3 tablespoons chopped fresh parsley
1/2 cup fresh ricotta

Directions

1. Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together 2 tablespoons oil, cauliflower, and chickpeas; season with salt and pepper. Arrange cauliflower and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons oil, and parsley. Season with salt and pepper and toss to combine. To serve, top with croutons and ricotta, then drizzle with oil.